JP2006320322A - Method for producing functional germinated brown rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing high-quality functional germinated brown rice, with which not only brown rice is efficiently germinated but also effects in terms of nutrition and physiological function are significantly improved by a method for producing germinated brown rice containing active nutrients of functional mushroom. <P>SOLUTION: The method for producing germinated brown rice comprises a cleaning stage 10 for washing brown rice with water, a soaking stage 20 for swelling the brown rice having passed through the cleaning stage 10 until just before germination, a germination stage 30 for germinating the brown rice having passed through the soaking stage 20, a drying stage 40 for drying the germinated brown rice having passed through the germination stage 30 and further an absorption stage 50 for absorbing nutrients of functional mushroom in the brown rice. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing functional germinated brown rice, and more specifically, a washing step 10 in which brown rice is washed with water, a soaking step 20 in which the brown rice that has undergone the washing step 10 is softened until just before germination, and the soaking A method for producing germinated brown rice comprising germinating stage 30 for germinating brown rice that has undergone stage 20 and drying stage 40 for drying germinated brown rice that has germinated after germination stage 30 causes nutrients of functional mushrooms to be sucked into brown rice. The present invention relates to a method for producing functional germinated brown rice further comprising an absorption step 50, whereby not only efficiently germinating brown rice, but also the nutritional aspects and physiological functions by the method of producing germinated brown rice containing active nutrients of functional mushrooms. The present invention relates to a method for producing high-quality functional germinated brown rice that can greatly improve the surface effect.

  In general, brown rice contains a large amount of nutrients such as proteins, fats, minerals, vitamins, and amino acids. Brown rice is known as a representative dietary fiber food to be recommended because it is superior in nutrition to white rice and has more dietary fiber that is a preventive substance for adult diseases.

  According to the McGovern Report published by the Senate Special Committee of the United States Senate in 1970, the fiber content of brown rice is much more effective than the fiber that can be ingested from vegetables, fruits and other grains. Excellent and dietary fiber is effective not only in the removal of fecal and waste products in the organs, obesity, which is a major cause of adult disease, but also in the prevention and treatment of hypertension, arteriosclerosis, heart disease, diabetes Has been revealed. In the same report, the recommended amount of fiber necessary for adults a day is about 25 g, and when taking it as a fiber drink, about 25 bottles are needed a day. It has been announced that three meals per day are sufficient when using. In other words, this report is, in summary, “please ingest a large amount of complex carbohydrates from cereals and ingest a large amount of dietary fiber obtained from whole grains and brown rice meals”.

  In particular, the brown rice dietary fiber is in the form of a sponge, which absorbs excessive cholesterol and toxins in the viscera without being absorbed by the human body to promote excretion.

  For this reason, eating brown rice not only prevents hypertension and arteriosclerosis with the normalization of cholesterol, but also prevents all adult diseases and is useful for its treatment.

  However, despite the fact that the nutritional value of brown rice is far superior to that of white rice, the reasons for healing brown rice are as follows.

  That is, white rice tastes as soon as it enters the mouth, while brown rice feels gritty as soon as it enters the mouth. In addition, white rice is good to go through the throat even if it is chewed several times, while brown rice can taste the taste only after chewing at least 80 times, and it is also bad to go through the throat. In addition, white rice can be cooked as it is, but to cook delicious brown rice, it must be soaked in water. Brown rice is steamed for a long time and is hard, so it is cooked using a pressure cooker. However, the pressure rice cooker destroys the vitamin B group that is weak against heat due to its high heat.

  In addition, white rice can be digested well even with a little bite, while brown rice is difficult to digest. For this reason, those who are used to the taste of white rice are not good at the taste of brown rice. Germinated brown rice complements the disadvantages of brown rice.

  Analysis of germinated brown rice reveals that calcium, fiber and amino acids are increased, especially vitamin B1, vitamin B2, vitamin B12, vitamin E, vitamin D and vitamin K. I understand. And γ-aminobutyric acid (gamma-aminobutyric acid; GABA) increases. It must be noted that this γ-aminobutyric acid is frequently used as a blood pressure lowering agent. Such components are often present at the moment of germination and tend to decrease slightly as the germination rate increases. In addition, germinated brown rice has a protein increase of about 3% compared to brown rice, vitamin B group and nicotinic acid (niacin) are greatly increased, vitamin E, vitamin D and vitamin K are also increased. The most common is calcium.

  In general, germinated brown rice is a germinated brown rice that has undergone a predetermined process, and the fiber of the hull is softened by the action of germination, and even if it is slightly chewed, it feels soft and sweet like white rice. And high quality. Moreover, germinated brown rice is soft and easy to eat even if cooked in an ordinary rice cooker, so it can be easily eaten like white rice, and the content of calcium and vitamin B groups is higher than brown rice. Since it is excellent in self-cleaning action, in addition to general health effects, excellent effects in improving the constitution can be obtained.

  Also, mushrooms belong to fungi biologically, spores (species) germinate to form mycelium, and grow as fruit bodies due to light, temperature, biochemical changes, etc. The mushroom has a shape, and the fruiting body repeats the growth process of forming spores. From the functional aspect, it can be said that the mycelium is a nutrient organ and the fruiting body is a reproductive organ. In general, what is called a mushroom is a fruit body, and the mycelium cannot be visually observed. In fact, the core of mushroom energy lies in the spores and mycelium. It is no exaggeration to say that mycelium is a powerful active substance because it has a large amount of energy to grow mushrooms.

  Since mushrooms have a unique taste, aroma and nutritional components over a long period of time, they have been used not only as food but also as drugs. Fungi other than mushrooms are also used in various countries around the world, and penicillin, an antibiotic, was discovered in the 19th century by Penicillium, so as to attract more worldwide interest in the medical value of fungi became. The mushrooms belonging to the basidiomycetes taxonomically were mainly used pharmacologically, but including Ganoderma lucidum, Lentinus edodes, Kawaritake (Corilus versicolor), moths and jellyfish Matsutake mushrooms, mushrooms (Agaricus bisporus) and the like have been used. Medicinal components that are beneficial to the human body are contained, and mushrooms having a pharmacological action are called functional mushrooms. These functional mushrooms are Meshimakobu, Cordyceps, Yamabushitake, Birch bamboo, Tricholoma edulis, Ganoderma mushrooms There are various types, including Kawaratake, Himematsutake, and Matsutake.

  Meshimakobu, a kind of functional mushroom, is a mushroom belonging to the genus Mushroom, and many similar types are found to be regarded as a forest pathogen. According to the Rural Development Agency, There are about 80 species, and 8 species are recognized as native in Korea. However, so far, Ferinus Lintheus has been reported to have the highest cancer prevention rate and cancer extinction rate, and this mushroom is generally called "Meshimakob". Meshimakobu grows naturally on a stump of an old tree, but its shape initially retains a yellow mud mass, and when it grows up, it looks as if the tongue flattened out of the tree stump. It is also called construction.

  Hereafter, the record regarding the efficacy of Meshima Cobb will be explained. In the “Gyokusei Gyokusei”, a literature about herbal medicines from Korea, Mesimacob is called a mulberry ear, a symptom that the blood vessels around the navel are pulled, a symptom that the ovary / testis hurts, and both sides of the abdomen are stiff It is recorded that it was used for symptoms such as pain and pain, but this is also interpreted as a lymphatic disease or breast cancer, and it is presumed that it was used for breast cancer and lymphatic cancer at that time.

  In China's “Shinnohonkaku”, it is stated that “There are god-like pestle and pomegranate nose due to liquor poisoning”, but gastrointestinal illness can be improved even if it is actually taken. If you take it after a hangover, you can recover quickly.

  In addition, the Toyo Medical University Dictionary said that Meshimakobu was “non-toxic, mild in nature, and no poisonous. Good for stomach and gastrointestinal. Used for abdominal pain. Symptoms such as pain in ovary and testicles. It is effective for later hemostasis and is cheerful ”.

  Cordyceps is a collective term for insect-parasitic medicinal mushrooms that are produced when Cordyceps fungus enters the living insect body, and has been regarded as a mysterious remedy for immortality since long ago, and has been used for tuberculosis, jaundice and antidote. Cordyceps contains polysaccharides and vitamin B12, selenium, mannitol, etc., and its physiological functions have been reported to include diuretic action, immune enhancement, antioxidant and liver function enhancement functions. . The origin of Agaricus is Brazil, which grows well in hot and humid areas. Furthermore, Himematsutake contains a large amount of polysaccharides such as β-glucan, steroids, chitin, and plant fiber, and its physiological actions include antitumor, anticancer, cancer prevention, hypoglycemic action, blood pressure lowering. It is known to have an action and a cholesterol lowering function.

  As mentioned above, by germinating brown rice through a predetermined process, the fiber of the outer skin is softened, it is soft and sweet like white rice even if it is bitten a little, calcium and vitamin B group of brown rice It has a high content and has a general effect such as having a self-cleaning effect, but this is only obtained by germination of brown rice, and other functional elements that can give special physiological functions. There is a problem that is not added.

  Therefore, the present invention was made to solve the absence of physiological functionality as a health-oriented food due to the functional problems of the conventional germinated brown rice as described above, and efficiently germinate brown rice The objective is to provide germinated brown rice that can greatly improve the effects on nutritional and physiological functions by the method for producing germinated brown rice containing active nutrients of functional mushrooms.

  In order to achieve the above object, the present invention includes a washing step 10 for washing brown rice with water, a soaking step 20 for sprouting the brown rice that has undergone the washing step 10 until germination, and germination of the brown rice that has undergone the soaking step 20. A germination stage 30, an absorption stage 50 for sucking nutrients contained in functional mushrooms into the germinated brown rice germinated through the germination stage 30, and a drying stage 40 for drying the germinated brown rice that has undergone the absorption stage 50. The technical summary is a method for producing functional germinated brown rice, which comprises

  In the absorption step 50, a liquid culture of functional mushroom is added to the germinated brown rice so that the germinated brown rice is immersed, or the fruit body of the functional mushroom is extracted from the germinated brown rice with an organic solvent such as water or alcohol. It is preferable to apply the extracted liquid or to apply the functional mushroom fruit body powder to the germinated brown rice diluted with an organic solvent such as water or alcohol.

  Further, the present invention includes a washing step 10 for washing brown rice with water, a soaking step 20 for sprouting the brown rice that has undergone the washing step 10 until just before germination, a germination step 30 for germinating the brown rice that has undergone the soaking step 20, The drying step 40 for drying the germinated brown rice sprouted through the germination step 30, the absorption step 50 for sucking the nutrients contained in the functional mushrooms into the germinated brown rice that has undergone the drying step 40, and the absorption step 50 Another technical point of view is a method for producing functional germinated brown rice, comprising a re-drying step 60 for further drying germinated brown rice.

  In the absorption step 50, a liquid culture of functional mushroom is added to the germinated brown rice so that the germinated brown rice is immersed, or the fruit body of the functional mushroom is extracted from the germinated brown rice with an organic solvent such as water or alcohol. It is preferable to apply the extracted liquid or to apply the functional mushroom fruit body powder to the germinated brown rice diluted with an organic solvent such as water or alcohol.

  The present invention also includes a washing step 10 for washing brown rice with water, an absorption step 50 for sucking nutrients contained in functional mushrooms into the brown rice that has undergone the washing step 10, and germination of the brown rice that has undergone the absorption step 50 A soaking stage 20 that swells until immediately before it is sprouted, a germination stage 30 that germinates the brown rice that has undergone the soaking stage 20, and a drying stage 40 that drys the germinated brown rice that has sprouted through the germination stage 30. The production method of functional germinated brown rice is another technical summary.

  The absorption step 50 is preferably performed by a method of depositing the brown rice that has undergone the washing step in a liquid culture of functional mushrooms.

  According to the present invention, high-quality functional germinated brown rice not only containing various nutrients such as plant fibers of germinated brown rice and mineral nutrients such as minerals but also active nutrients of functional mushrooms, etc. There is an effect of providing a manufacturing method.

  Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

  In general, germinated brown rice is a washing step 10 in which the brown rice is washed with water, a soaking step 20 in which the brown rice that has undergone the washing step 10 is sprouted until just before germination, a germination step 30 in which the brown rice that has undergone the soaking step 20 is germinated, And drying stage 40 for drying the germinated brown rice that has undergone the germination stage 30.

  The washing step 10 is a step for removing foreign substances and impurities from the brown rice, and is a step of further separating high quality brown rice by washing lightly with clean water once or twice.

  The soaking step 20 is a step of sucking water into the brown rice. The brown rice is swirled with water at about 25 ° C. for about 10 hours. Change water from time to time to prevent odors.

  The germination stage 30 is a stage for generating or growing brown rice buds, and adding enough water to soak the brown rice after the soaking stage 20 to grow the buds.

  The optimal bud size is 2-3 mm, and the germinated brown rice that has sprouted to 2-3 mm is depleted of nutrients to some extent, while dietary fiber, minerals, protein, and vitamin B that have excellent effects on adult diseases are recognized. Since the number of groups has been increased, it can be provided as a brown rice meal suitable for people having an obese constitution. Moreover, in the case of brown rice in which buds have sprouted 2 to 3 mm, the amount of heat is almost the same as that of white rice, but the values of dietary fiber, calcium, vitamins, minerals, etc. are extremely high. In particular, high vitamin B1 and vitamin B2 means that no problem occurs in nutrition intake without eating meat. Even in the germination stage 30, the water is exchanged at any time because the odor during germination is prevented as in the soaking stage 20.

  The drying step 40 is a step of drying the germinated brown rice that has undergone the germination step 30.

  The germinated brown rice is completed through the washing step 10, the soaking step 20, the germination step 30 and the drying step 40.

  On the other hand, the present invention provides a method for producing functional germinated brown rice, wherein the germinated brown rice contains functional mushroom nutrients. A feature of the present invention is that the method for producing germinated brown rice including the washing step 10, the soaking step 20, the germination step 30 and the drying step 40 further includes an absorption step 50 for sucking nutrients of functional mushrooms into the brown rice. .

  At this time, the nutrient of the functional mushroom may be sucked into the germinated brown rice after germination, or may be sucked into the ungerminated brown rice that has undergone only the washing stage 10.

  Even in the case where the functionalized mushroom nutrients are sucked into the germinated brown rice after germination, the germination step 30 may be followed by an absorption step 50 for sucking the functional mushroom nutrients into the germinated brown rice that has undergone the germination stage 30. Alternatively, the method may further include an absorption step 50 for sucking the functional mushroom nutrients into the germinated brown rice after the drying step 40, and a re-drying step 60 for further drying the germinated brown rice after the drying step 40 is performed. .

  Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and embodiments.

  FIG. 1 is a flowchart showing a method for producing functional germinated brown rice according to a first embodiment of the present invention. As shown in the figure, the method for producing functional germinated brown rice as the first embodiment includes a washing stage 10, a soaking stage 20, a germination stage 30, an absorption stage 50, and a drying stage 40. That is, in the method for producing germinated brown rice, an absorption stage 50 is included after the germination stage 30.

  The absorption step 50 is a step of adding functional mushroom nutrients to the germinated brown rice germinated through the germination step 30.

  Here, the functional mushroom refers to a mushroom that contains a medicinal component beneficial to the human body and performs a pharmacological action. Examples of such functional mushrooms include mesimacob, cordyceps, yamabushitake, birch, bamboo, garlic mushroom, ganoderma mushroom, kawatake, himetake, and matsutake mushroom, but the present invention is not limited to these and is useful for the human body. Any mushroom can be used as long as it has a good pharmacological action.

  In the absorption step 50, the liquid culture solution of functional mushroom is added to the germinated brown rice so that the germinated brown rice is immersed, or the fruit body of the functional mushroom is extracted with an organic solvent such as water or alcohol. Various methods are used, such as application of an extract obtained, or dilution of a functional mushroom fruit body in an organic solvent such as water or alcohol. Hereinafter, a method of sucking the functional mushroom nutrients into the germinated brown rice will be described in detail.

[Absorption Method 1] Method of Adding Functional Mushroom Liquid Culture Solution to Germinated Brown Rice so that Germinated Brown Rice Soaks Germinated Brown Rice Germinated after Germination Stage 30 is Prepared in an Aluminum Dish (Tray) This is a method in which a liquid culture solution of functional mushrooms previously added is added so that the germinated brown rice is soaked, and then dried as it is in a drying step 40 described later. At this time, drying is performed quickly at a drying temperature of 60 to 85 ° C. This is to prevent the odor of spoilage.

  Examples of the liquid culture solution of the functional mushroom include a solution obtained by filtering and collecting the mycelium after culture (hereinafter referred to as “liquid culture solution”), an extract of the mushroom mycelium, and the fruiting body. Extracts can be used, and their respective production methods are as follows.

  First, the liquid culture solution was described in “Method for culturing mushroom mycelium” (patent application number: 10-2005-0035265 (filing date: 2005. 4.25)) filed by the applicant of this application in Korea. Specifically, after the potato decomposition solution 1L and sucrose 500g are added to distilled water to produce a 15L liquid medium, in the case of the 15L amount, in an automatic sterilizer Sterilize for about 30 to 40 minutes, and aseptically inoculate the sterilized liquid medium with a fungus mycelium seed, and culture at 20 to 30 ° C. with stirring for 10 to 25 days to obtain a culture solution. The culture solution obtained by culturing is filtered to extract mycelium, which is recovered and used as a liquid culture solution.

  Here, after the potato decomposition solution is well mixed at a ratio of 500 g of potato and 500 mL of distilled water, starch-degrading enzyme is added to the mixture at a ratio of 0.5% to 1%, and about 1 at 80 to 110 ° C. After stirring for a time to cause starch decomposition reaction, the mixed solution is filtered to extract only the solution to obtain a potato decomposition solution.

  In addition, the extract of the mushroom mycelium was obtained by the method described in the above “Method for culturing mushroom mycelium” (patent application number: 10-2005-0035265 (filing date: 2005. 4.25)). The mycelium separately collected from the culture solution is sterilized with an automatic sterilizer for 15 minutes (the sterilization time depends on the amount) to obtain a pure extract.

  And as a method for manufacturing the extract of the said fruit body, there exist a hot-water extraction method, an ethanol deposition method, etc., These are demonstrated in detail hereafter.

(Hot water extraction method)
This is a method for producing a fruit body extract by immersing and extracting mushroom fruit body powder or crushed fruit body in hot water at a temperature of 50 ° C. to 90 ° C., followed by filtration.

(Ethanol deposition method)
In this method, mushroom fruit body powder is deposited in ethanol at a concentration of 60 to 95% to extract mushroom components and filtered to produce a fruit body extract.

[Absorption Method 2] Method of Applying Functional Mushroom Fruit Body Extract The functional fruit body of fruit mushroom is pulverized and extracted with an organic solvent such as water or alcohol, and then applied to germinated brown rice, which will be described later. It is the method of drying with. At this time, when extracting using the said water as a solvent, it is preferable to use hot water, but you may extract using normal temperature water or cold water. The mushroom fruit body extract may be diluted with water and applied to germinated brown rice. At this time, the mixing ratio of the mushroom fruit body extract to the diluted solution is within the range of 10 to 80%. Can be appropriately adjusted as necessary.

[Absorption method 3] Method of applying functional mushroom fruit body powder After pulverizing the functional mushroom fruit body into a powder, the powder is diluted in an organic solvent such as water or alcohol and directly applied to germinated brown rice. It is the method of apply | coating and drying at the drying stage 40 mentioned later.

  The germinated brown rice that has undergone the absorption stage 50 described above undergoes a drying process.

  The drying step 40 is a step of drying the germinated brown rice that has undergone the germination step 30 so that the moisture content is 5% to 20%. At this time, since the nutrients of mushrooms are absorbed in the brown rice, when the moisture content is high, there is a possibility that mold may be attached during long-term storage. For this reason, it is more preferable to dry so that the moisture content is 7 to 10%. The drying temperature is about 20-70 ° C. The drying temperature when drying using a hot air dryer is preferably about 70 ° C. In addition, you may use other drying methods, such as the method of drying brown rice naturally in a shade.

  The functional germination brown rice by this invention is completed through the above step.

  However, in order to further absorb the functional mushroom nutrients into the germinated brown rice, the drying step 40 includes a reabsorption and re-drying step in which the germinated brown rice that has undergone the drying step 40 further absorbs and dries the functional mushroom nutrients. May be included later.

  FIG. 2 is a flowchart illustrating a method for producing functional germinated brown rice according to a second embodiment of the present invention. As shown in the figure, the method for producing functional germinated brown rice as the second embodiment includes a washing stage 10, a soaking stage 20, a germination stage 30, a drying stage 40, an absorption stage 50, and a re-drying stage 60. It is characterized by.

  This embodiment is characterized in that the absorption stage 50 is included after the drying stage 40 unlike the first embodiment in which the absorption stage 50 is included between the germination stage 30 and the drying stage 40.

  An absorption step 50 for sucking functional mushroom nutrients into the germinated brown rice dried through the drying step 40 is included. The method for sucking the functional mushroom nutrients into the germinated brown rice is the same as the absorption step 50 in the first embodiment, and therefore, detailed description thereof is omitted here.

  After the absorption step 50, a re-drying step 60 for further drying the germinated brown rice that has undergone the absorption step 50 is included. The re-drying step 60 is also the same as the drying step 40 of the first embodiment, and thus detailed description thereof is omitted.

  FIG. 3 is a flowchart illustrating a method for producing functional germinated brown rice according to a third embodiment of the present invention. As shown in the figure, the method for producing functional germinated brown rice as the third embodiment is characterized by including a washing stage 10, an absorption stage 50, a soaking stage 20, a germination stage 30 and a drying stage 40.

  Unlike the first and second embodiments, this embodiment is characterized in that it includes an absorption stage 50 for sucking nutrients of functional mushrooms into the brown rice before germination.

  That is, after the washing step 10, an absorption step 50 for sucking functional mushroom nutrients into the brown rice that has undergone the washing step 10 is included.

  As a method of sucking the nutrients of the functional mushrooms into the brown rice, a method of immersing the brown rice in the liquid culture solution of the functional mushrooms can be used. Hereinafter, this method will be described in detail.

[Absorption method] Method of immersing functional mushrooms in liquid culture solution This is a method of immersing brown rice that has undergone the washing step 10 in a functional mushroom liquid culture solution for about 2 to 5 hours. The immersion process is preferably performed at room temperature, more preferably about 4 to 6 ° C. The reason is to prevent the culture broth from decaying.

  Since the functional mushroom liquid culture medium is the same as that according to the first embodiment, detailed description of the method for producing the functional mushroom liquid culture liquid is omitted.

  The brown rice that has undergone the absorption stage 50 is completed as a functional germinated brown rice by sequentially passing through the soaking stage 20, the germination stage 30 and the drying stage 40. Since the soaking step 20, the germination step 30 and the drying step 40 are the same as those in the first embodiment, a detailed description thereof will be omitted.

  Although the present invention has been described in detail with reference to the above-described embodiments, the present invention is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention. Needless to say.

The flowchart which shows the manufacturing method of the functional germination brown rice by Example 1. The flowchart which shows the manufacturing method of the functional germination brown rice by Example 2. The flowchart which shows the manufacturing method of the functional germination brown rice by Example 3.

Explanation of symbols

10 Washing stage 20 Immersion stage 30 Germination stage 40 Drying stage 50 Absorption stage 60 Re-drying stage

Claims (5)

A washing step (10) of washing brown rice with water;
A soaking step (20) in which the brown rice subjected to the washing step (10) is softened until just before germination;
Germination step (30) for germinating brown rice that has undergone the immersion step (20);
An absorption stage (50) for sucking nutrients contained in the functional mushrooms into the germinated brown rice germinated through the germination stage (30);
A drying step (40) for drying the germinated brown rice that has undergone the absorption step (50), and a method for producing functional germinated brown rice. A washing step (10) of washing brown rice with water;
A soaking step (20) in which the brown rice subjected to the washing step (10) is softened until just before germination;
Germination step (30) for germinating brown rice that has undergone the immersion step (20);
A drying step (40) for drying the germinated brown rice germinated through the germination step (30);
An absorption step (50) for sucking nutrients contained in the functional mushrooms into the germinated brown rice that has undergone the drying step (40);
A method for producing functional germinated brown rice, comprising: a re-drying step (60) for further drying the germinated brown rice that has undergone the absorption step (50). A washing step (10) of washing brown rice with water;
An absorption step (50) for sucking nutrients contained in the functional mushrooms into the brown rice that has undergone the washing step (10);
An immersion step (20) in which the brown rice that has undergone the absorption step (50) is softened until just before germination;
Germination step (30) for germinating brown rice that has undergone the immersion step (20);
And a drying step (40) for drying the germinated brown rice germinated through the germination step (30). In the manufacturing method of the functional germination brown rice of Claim 1 or 2,
The absorption step (50)
Add a functional mushroom liquid culture to the germinated brown rice so that the germinated brown rice is immersed,
Applying an extract obtained by extracting the fruit bodies of functional mushrooms with an organic solvent such as water or alcohol to the germinated brown rice,
Alternatively, a method for producing functional germinated brown rice, which is performed by diluting and applying functional mushroom fruit body powder to an organic solvent such as water or alcohol on the germinated brown rice. In the manufacturing method of the functional germination brown rice of Claim 3,
The absorption step (50)
A method for producing functional germinated brown rice, wherein the brown rice that has undergone the washing step (10) is immersed in a liquid culture of functional mushrooms.

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